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3 cups water
1/2 cup dry white wine
1 teaspoon fennel seeds, coarsely chopped
1 bay leaf
2 4-ounce 1-inch-thick salmon fillets
1 cup chopped peeled seeded cucumber
1/2 cup chopped fennel
1/2 cup chopped green onion
1/3 cup chopped radish
1 1/2 tablespoons light sour cream
1 tablespoon Dijon mustard
Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan and bring to boil. Turn off heat. Add salmon and cook 5 minutes per side. Using slotted spatula, transfer salmon to baking sheet. Cover and refrigerate. (Can be made 1 day ahead.)
Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Cover and refrigerate. Place salmon on plates. Spoon relish over salmon and serve.
Be sure to have the fishmonger remove all skin from the fillets.
1/2 cup dry white wine
1 teaspoon fennel seeds, coarsely chopped
1 bay leaf
2 4-ounce 1-inch-thick salmon fillets
1 cup chopped peeled seeded cucumber
1/2 cup chopped fennel
1/2 cup chopped green onion
1/3 cup chopped radish
1 1/2 tablespoons light sour cream
1 tablespoon Dijon mustard
Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan and bring to boil. Turn off heat. Add salmon and cook 5 minutes per side. Using slotted spatula, transfer salmon to baking sheet. Cover and refrigerate. (Can be made 1 day ahead.)
Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Cover and refrigerate. Place salmon on plates. Spoon relish over salmon and serve.
Be sure to have the fishmonger remove all skin from the fillets.